62 



IMI'KOVIXG QUALITY OK MILK AND CKEA^L 



Fig. 1— Frame fur hoUlinj; 

 funnel. 



(Fig. 4) may be se- 

 cured from any dairy 

 supply house, with full 

 directions for use. A 

 standard for acidity 

 should be established, 

 which will l)e safe for 



easily, accurately and quickly ex- 

 amined for dirt or foreign matter. 



The general condition of cans, 

 covers or stoppers should be 

 watched carefully and the use of 

 dirty or rusty cans prohibited. 

 Churned milk, frozen milk, thick 

 or clotted cream are some of the 

 conditions for which low scores 

 may be given. 



Too often milk and cream is de- 

 livered at a creamery in a condition 

 altogether too sour for use in mak- 

 ing the finest grade of butter. The 

 acidity or s(mrness of milk or 

 cream is an important item and 

 should be carefully considered. To 

 determine the apjn-oximate acidity 

 of the various samples. Farring- 

 ton's Alkaline Tablet Test is par- 

 ticularlv convenient. The outfit 



Fig. 2.— Funnel for 

 strainer cloth. 



Fig. 3.— WeiR'h-can with strainer in position. 



